Effect of Different Fruit Setting Positions on Aroma of Qixia Daxiangshui Pear
Wang Shaomin
Wei Shuwei
Abstract：With bagged and unbagged Qixia Daxiangshui pear as materials , the effect of different fruit setting positions on fruit aroma was studied using solid -phase microextraction(SPME)and gas chromatography -mass spectrometry ( GC-MS) technologies.There were significant differences in the kinds and contents of fruit aroma components between the fruits set in different positions .Under bagged treatment , the most kinds of aroma components ( 35 kinds ) were detected in fruits in the eastern periphery of the tree , and the content as volatiles was the highest as 4 076.01 ng/g.The least kinds of aroma components appeared in the northern pe-riphery of bagged trees , which was 24 .The content of volatiles in fruits setting in inner and bottom of the tree was the lowest as 421.22 ng/g.Under unbagged treatment , 42 kinds of aroma components , which was the most, were detected in fruits setting in the southern peripheral of the tree ,and the content of volatiles was the highest as 10 001 .14 ng/g.The fruits setting in the northern peripheral of unbagged trees had the least kinds and contents of volatiles , which were 24 and 357 .08 ng/g respectively .
Keywords：QixiaDaxiangshui pearFruit setting positionFruit aroma
Publication Date：2014-01-01
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：4( 57-59,80 )